Allison Wild / Sun Staff Writer

Allison Wild / Sun Staff Writer

October 7, 2016

Quinoa “Fried Rice”

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We all have those days. You get home late from the library and you have a nearly empty fridge and pretty much no desire make yourself dinner. Don’t worry — there’s a super easy and simple recipe for those kind of nights. There aren’t a lot of ingredients and you probably have a lot of them on hand or can keep them around for recipes like this.


Prep time: 10 minutes
Cook time: 20 minutes
Servings: 4

Base ingredients:
1 cup dry quinoa, rinsed (or 3 cups cooked quinoa)
2 cups water
3 large eggs, beaten
1 tbsp coconut oil or olive oil
2 cloves garlic, minced
1 small onion, diced
½ tsp ground ginger
3 tablespoons soy sauce
Sriracha (optional), for serving

Veggies (definitely mix and match and add your favorites):
1 medium green bell pepper, chopped
8 ounces mushrooms, sliced
1 head broccoli, cut into florets
1 zucchini, chopped
½ cup frozen corn
½ cup frozen peas


  1. Bring the quinoa and the water to a boil in a medium saucepan. Cover, reduce heat and simmer for 15 minutes or until all of the liquid has been absorbed.
  2. While the quinoa is cooking, spray a nonstick pan and cook the eggs on medium heat, stirring frequently, until they are set. Once they have cooled, cut them up.
  3. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring frequently, for approximately five minutes, until the onions become translucent.
  4. Add the pepper, mushrooms, broccoli and zucchini. Continue cooking, stirring frequently, for approximately five minutes, until they are tender.
  5. Add the corn, peas, quinoa, ginger and soy sauce. Continue cooking until the corn and peas are heated through.
  6. Stir in the eggs.
  7. Serve with sriracha if you’re feeling that spicy flair.

Bonus: this recipe keeps really well, so you can have save it for lunch or dinners other nights of the week.

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